Matcha Green Tea

It is full of health benefits. The antioxidant EGCG in matcha has been attributed to boosting metabolism, helping ward off cancer, detoxifying the body, and helping to calm the mind. Matcha green tea is rich in vitamin C, selenium, zinc, chromium, and magnesium.

Matcha is delicious in many baked goods like this matcha green tea mochi recipe. Most mochi is shaped like balls, but I made my mochi in a sheet pan to make it easy. If you have tried a Japanese mochi rice cake recipe in the past, this flavorful twist will be worth trying.

Maybe these benefits are why I love green tea lattes from Starbucks :-). These are definitely my guilty pleasure when I don’t want a lot of caffeine. I love that Tazo made the matcha powder for Starbucks because it means this tea is gluten free.

A Note About Matcha Green Tea

Many matcha blends are not gluten free. (NOTE: DO NOT BUY TRADER JOE’s new matcha powder in the canister!! It is full of gluten.) It is important to read the ingredients carefully when buying matcha green tea powder.

When I first started to write this post, I didn’t realize how it was very hard to locate and purchase the Tazo Matcha tea powder! My mother in law had given me a big bag that she was able to purchase at her local Starbucks store.

One place you can find a pre-sweetened matcha blend from different companies is via Amazon. They carry quite a few brands.

If you prefer to make your own sweetened matcha, it is very easy to make. Just take unsweetened matcha powder and add an extra teaspoon of sugar to your baking. (3 teaspoons matcha to 1 teaspoon sugar is my favorite ratio. You can mix up a bigger batch and keep it sealed in a container to use as needed.)

Another Delicious Mochi Recipe

When Skool’s Executive Chef shared her Auntie’s Hawaiian Bata Mochi recipe with us, it was wildly popular. When I go to our Japanese grocery, Mitsuwa, I always see mochi in many different colors and flavors. I was sure I could do this with the matcha powder. I am usually able to find the sweet mochi rice flour while I am at this grocery, but when I can’t, Amazon carries several brands that work really well with this mochi recipe.

First I tried using coconut sugar…although the flavor was great, it made my mochi a light greenish, yellowish mud 🙁 .

For this recipe I decided to use organic white sugar so it would not mess with the greenish matcha color I wanted.

This is the green color I was striving for! Pour it into a baking dish and bake the mochi.

(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)

I love coconut mochi, I make these as part of my Christmas baking list but I love the addition of Matcha! And also love that these are naturally gluten free, I can gift these to friends with gluten allergy, so win win in my book!

Hi Sandi,
I’ve tried your recipe and the taste and texture was pretty good, altough it was not too easy to cut, because the outer part was sticky, while the inside was more solid.
My only problem was the color, the outside was really nice dark green, just as the one you prepared, but it turned brown on the inside. Do you think I overbaked it? Or can it be because the dough was too thick (too much dough for a small pan)?
I’d appreciate your thoughts on this 🙂

Hi Imre, Thank you for writing. How thick are your mochi? I adapted this recipe, given to me by a chef: http://www.fearlessdining.com/butter-mochi/ My mochi were about 1 1/2 inches thick after baking. Mochi are supposed to be a bit sticky, but the brown inside is something I haven’t experienced.

I am allergic to coconut and there are so many recipes out in there that has coconut as an ingredient. What can I substitute for the coconut. Also, I read that a reviewer used mochiko rice flour. I’ve used it before and it makes the Michi very dense. What’s the difference using the the flour you suggested?

Hi Bel, If you can’t have coconut, you could use almond milk. I go back and forth between both milks and both are delicious, though I will say I like this recipe with the vanilla almond milk better than plain almond milk. Thank you so much for stopping by and chatting 🙂

I absolutely LOVE mochi and appreciate the texture & chewiness it gives, as I use it all the time in baking (:

I gave this a try and doubled the recipe because I wanted to bake it in my 9″ by 13″ pan. Unfortunately, it turned out awful and the beautiful green color pictured above was not the same. Instead it was a pale yellowish-green color and the texture was a bit on the hard side. I was so excited to make this and disappointed by the outcome.

I love drinking matcha tea and would love to try this recipe! I like the idea of using the healthier coconut sugar even though it’ll keep the mochi from being green. Instead of butter, do you think I can substitute coconut oil? Also, will just regular white rice flour work, or does it need to be the superfine kind? Thanks!

Hi Joanne, I am not sure about your substitutions. The coconut oil may work, you would need to experiment with that. I also don’t know about the regular white rice flour. The superfine is very powdery and makes the matcha have the consistency that it does. If you do experiment, I would love to hear how it turns out 🙂

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